Boqueria DC- the potential to be a star

A food enthusiast pal of mine and I decided to check out Boqueria on a wintry Sunday evening. The place appeared to be nearly empty when I walked in. My pal had already arrived and was seated at the table with an adult beverage.  She immediately suggested I try her drink - it was not too sweet, but  was a refreshing combination. I followed suit and ordered the blood orange sangria. Our server explained the restaurant concept - order two or three tapas per person  and share with other at the table. We settled in and tried to only select five items. We ordered:

Buñuelos de Bacalao (Salt-cod and potato fritters, citrus aioli)

Txipirones (Baby squid seared a la plancha, fries we had hoe, romesco vinaigrette, tomato confit, crispy scallions)

Espinacas a La Catalana (Sautéed spinach, garbanzos,‎ pine nuts, garlic, golden raisins)

Pintxos Morunos (Seared Colorado lamb skewers, pickled shallots, salsa verde)

Salteado De Setas (Sautéed wild mushrooms,‎ manchego cheese, thyme)



Salt cod and potato fritters

 

We loved the bacalao. The accompanying aioli was surprisingly light and paired perfectly with the cod. The mushrooms were chopped into small pieces and sautéed until just tender. The spinach was delicious - lightly sautéed and  finished with a squeeze of lemon juice and salt.



Sautéed spinach

Sautéed wild mushrooms

 



lamb skewers

The txiperones (squid) and lamb were disappointing. The squid was not seared - it tasted oily and heavy. The accompanying frisee could not absorb the oiliness of the squid and the vinaigrette seemed to make the dish greasy tasting. The tomato confit didn't help the dish at all. I think thinly sliced pink grapefruit or pomelo would have been a better choice. The lamb skewers were surprisingly tough and gamey- was it the cut of meat or was it because the meat had not marinated for a sufficient period of time?



Txiperones

 

Monte Enebro plate

For dessert we tried the Monte Enebro - a goat's milk cheese aged 2-3 months in ash. It was smooth, creamy and where the ash had seeped in the cheese had a divine earthy flavor. The cheese was served with golden raisins, pitted olives, grapes and raisin  bread. The raisin bread was an acceptable choice, but not outstanding.  Along with the cheese we had cortado and chocolate caliente. Both were warm and satisfying and fortified as we anticipated stepping outside into the cold winter night.

 

The mood Boqueria wants to create seems to be undecided. On ourvisit loud rock, pop, and R&B streamed through the speakers. At times it was hard to hear the server and nearby diners spoke loudly to carry on conversations.   I think a much better approach would be to play acoustic guitar, flamenco, or Spanish influenced music (think Gipsy Kings, Ottmar Leibert, Jesse Cook) with the volume down a bit.

 

Boqueria has the potential to be one the best tapas restaurants in the area. I hope it succeeds.

Boqueria is a short walk from Dupont Circle and Farragut North metro stops. Metered street parking is available - parking is free on Sundays.